2 cups Besan (gram flour) , 1 tsp Ajwain (carom seeds) , Salt ,Pepper and Red Chilli Powder (according to taste)
1/2 tsp Garam Masala Powder, a pinch of Hing (Asafoetida),
Finely Chopped Potato and Onion
Mix all together with warm 1 cup of water.
Heat sufficient oil in a frying pan, drop small portions of the besan mixture and deep fry till golden brown. Drain and place on an absorbent paper and set aside.
Preparing Kadi :
Home
Made or any Plain Yogurt about 1 litre (whisk yogurt until smooth)
I Cup
Besan (Gram Flour)
2 tsp
Red chilli powder, 2 tsp Turmeric Powder, 10-12Black Peppercorn, Curry Leaves,
1 tsp Garam Masala and Salt to Taste
Onion
Slices, Ginger and Garlic Paste or thin sliced
Whisk
Besan and other spices in Yogurt and mix water about 4 cups.
Whisk
yogurt well to make it smooth and mix besan. Blend thoroughly so
as to ensure that there are no lumps. Add turmeric powder, red chilli
powder, garam masala, salt and water. Heat two tablespoons of oil
in a large deep pan. Add Fenugreek seeds, Cumin seeds, Black peppercorns and
Red chillies and Curry leaves. Stir-fry for half a minute. Add
Onions, Ginger and Garlic stir-fry for a minute. Add yogurt mixture.
Bring to a boil and simmer on low heat for about fifteen minutes, stirring
occasionally. Add red chilli powder and fried pakoras and continue to
simmer for four to five minutes. cover and close the pan. let the pakoras be
soaked in the kadhi for some minutes. Garnish with coriander leaves and
serve the Punjabi Kadhi Pakora with warm Jeera-Rice, or Naan.
Khichari- The Ayurvedic Detox Food
Last week I got an opportunity to attend One weekend workshop on Ayurvedic, Yoga and Internal cleansing (Detoxification) for good health. That was held in Vedic Institute of Canada, Ingersoll and was conducted by Brahmachari Vishwapal Jayant (Yogiraj)
There were so many activities including Shankh Prakshalan kriya, Light Yoga, Meditation, Bhajan Sandhya and Pravachan by Shri Swami Vishveshwaranand Giri Ji Maharaj.
The most important part in this session was –Ayurvedic Food and Drink
Khichari- The Ayurvedic Detox Food
Drink - Herbal Tea and Lemon & Rock salt Water
Here I am going to share my recipe for the most Nutritious Ayurvedic Detoxfood – Khichari
Traditional Khichari is made by mixing Basmati Rice and Split Yellow Moong Dal. To make this more healthy we used : (30 People)
Brown Basmati rice (Whole Grain) 1kg.
Split yellow Moong Dal (Chilke wali for fiber) 1kg.
(We can use a mixture of Organic Quinoa which is very rich in Protein in place of rice, to make khichari extra- nutritious and flavorful.)
Raw Veggies of your choice (All washed and chopped)
(Cabbage, Green Pepper, Green Beans, Spinach, Green Laukki and Tomatoes)
Spices: (should be in the right proportion to make this detox food.)
Ginger (Grated or chopped)
Rock salt to taste
Black Pepper, Cumin Seeds, Turmeric, Corriander
Freshly squeezed lemon juice
Chopped Cilantro
And Desi Ghee (Made from Butter) which we add later into the Khichari
In Ayurveda it balances all the three doshas- Kapha, Pitta, and Vata.
It has very light texture and good in taste. Very easy to prepare and easy to digest. It cleans the body from inside out.
It can be cook in a pot. You can soak rice and moog dal seperately 1 hr. prior to cook. If you are using quinoa, cook separately and add or mix with dal. And hard to cook veg. like cabbage boil before adding it to the khichari.
1.Boil rice and dal in water. Add all the spices and vegetables.Keep on low flame to simmer until you get the right consistency.
The consistency can be adjusted as per your choice by adding less or more water. Some people prefer thick and Some thin consistency.
When rice and dal cooked thoroughly Add desi ghee and mix properly. And finally add chopped cilantro. Khichari is ready to eat.
Enjoy!
Makki Ki Roti ,Sarson Ka Saag
Welcome to My Recipes :-Vegetarian , full of Flavor and Colorful.............
Makki ki Roti (Yellow Corn Flour)and Sarson ka Saag (MustardLeaves)
Makki Ki Roti:-
Ingredients : (For 6-8 Rotis)
1.2 cups Yellow Corn Flour (Makki ka atta)
2.Grated Radish (Optional, Add this to make soft Rotis)
3.Salt (As Required)
4.Warm Water
Method:
Knead the Makki (Corn) ka Atta with warm water just before cooking the Rotis.
While kneading, add some grated radish and salt. Not too soft ,not Hard just right consistency will make soft and easy to roll.
To roll it, put a square of polythene or wax paper on the kitchen platform.
On this put a ball of the kneaded dough. Cover with another piece of paper and then press with the ball of your palm till you get the size of a Roti.
This Roti is slightly thicker than the normal Roti. Remove the paper cover and transfer the roti to a hot Tava (skillet). Cook on low heat, turning till both sides are roasted.
Apply some Veg.Oil to make it better on both side.
And Roti is ready to serve with sarson ka saag and Butter.
Sarson Ka Saag :-
Ingredients: (serve for 6)
1 kg Sarson (mustard greens), chopped finely
1/4 kg Spinach, chopped finely
1 medium red onion, chopped
2 cm piece Ginger, minced
4 cloves Garlic minced
2 Green Chilies, minced
2 Red chilies
2 tbsp Corn Flour, sieved
1 tbsp Butter
Veg.Oil
Salt to taste
Method
Boil both the greens till soft.(With boiling that will stay green..will not change the color)Addpinch of salt, minced garlic and chopped green chillies while boiling. Remove excess water, mash the leafy vegetables well and put in side.
Heat 2 tbsps veg. oil and addoninos, ginger, green chillies and broken red chillies.
Whenall the spices has been browned, add the mashed saag and little salt.
Mix the corn flour in a little water and add to the saag.
Simmer for at least 30 minutes.
Serve hot, topped with a spoon of butter, with makki ki roti.
